Teriyaki salmon with sesame greens recipe
You can make this Teriyaki salmon with sesame greens with store-bought sauce but here we show you how easy it is to make your own and you will be skipping those expensive bottles in no time.
- 3/4 cup (180ml) soy sauce
- 3/4 cup (180ml) mirin
- 1 1/2 tbsp sugar
- 1/2 tsp sesame oil
- 4 salmon fillets (approx 150g each)
- 1 tbsp peanut oil
- 1 clove garlic, thinly sliced
- 3 medium zucchini, sliced
- 200g snow peas
- 120g baby spinach
- 4 shallots, sliced
- 2 tsp sesame seeds, toasted
Combine soy, mirin, sugar and sesame oil in a bowl. Brush a little onto each salmon fillet. Heat half of the peanut oil in a frypan over medium heat and cook salmon for 2-3 minutes each side or until done to your liking. Remove from frypan and keep warm.
In a small saucepan, heat soy and mirin marinade and allow to simmer for 5 minutes until it has reduced by half.
Wipe out frypan then heat remaining peanut oil over medium heat. Saute garlic and zucchini for 3 minutes, stirring constantly. Add snow peas and cook for a further 2 minutes. Add spinach, shallots and sesame seeds and a couple of tablespoons of reduced marinade, and toss until spinach has just wilted.
Drizzle vegetables with a little extra sesame oil and serve with the salmon and remaining reduced marinade on the side for dipping.
- Most types of green vegetables would work well in this recipe. Try broccoli, bok choy or beans.
- Serve with steamed rice for a heartier meal.
- Recipe by Greer Worsley, who blogs at Typically Red.